Oatmeal Pumpkin Sandwich Cookies are spiced oatmeal cookies filled with a buttery maple frosting, creating a cozy fall treat everyone will enjoy.
These oatmeal cookies with pumpkin combine chewy oats, warm pumpkin spice, and a sweet maple buttercream. Each sandwich delivers balanced flavors and a tender texture that calls to mind crisp autumn afternoons and seasonal gatherings.
Taste of Fall — Pumpkin Oatmeal Sandwich Cookies
Pumpkin oatmeal sandwich cookies capture autumn with spiced cookie rounds and a rich pumpkin note throughout. The cookies are soft and chewy, with cinnamon, nutmeg, and ginger creating a warm, inviting aroma while they bake. A creamy maple frosting sandwiched between two cookies provides a sweet, buttery contrast that elevates the flavors.
The combination of slightly crisp edges, tender centers, and smooth filling makes these cookies satisfyingly textured. They travel well, making them a great choice for bake sales, school lunches, or a dessert plate at fall gatherings.
Why you’ll love this Pumpkin Oatmeal Cookie Recipe
- Seasonal flavor: Pumpkin and warm spices give these cookies unmistakable fall flavor, while the maple buttercream complements the spices beautifully.
- Versatile: Serve them for autumn parties, holiday cookie exchanges, or enjoy them any time you want a comforting treat.
- Easy to make: The recipe uses common pantry ingredients and straightforward steps, suitable for bakers of all levels. Cookies can be made ahead for convenient entertaining or gifting.
Ingredients for Pumpkin Oatmeal Sandwich Cookies
Shortening: 1 cup shortening for a rich cookie base.
Brown sugar: 1 cup packed brown sugar adds depth and chew.
Granulated sugar: 1 cup white sugar for sweetness and texture.
Eggs: 2 eggs to bind the dough.
Vanilla extract: 1 tsp to enhance overall flavor.
Pumpkin puree: 1 cup pumpkin puree for moisture and classic pumpkin taste.
Cloves: 1/4 tsp cloves for a warm, aromatic note.
Nutmeg: 1/4 tsp nutmeg for a comforting spice.
Ginger: 1/2 tsp ginger for a subtle warmth.
Cinnamon: 1 tsp cinnamon for that quintessential fall flavor.
Salt: 1/2 tsp salt to balance sweetness.
Baking powder: 1/2 tsp to help the cookies rise slightly.
Baking soda: 2 tsp baking soda for lightness and chew.
Flour: 2 1/2 cups all-purpose flour for structure.
Oats: 1 1/2 cups quick oats for chew and texture.
Maple Buttercream frosting
Butter: 2 TBSP butter, melted, for richness.
Milk: 1 1/2 TBSP milk to thin the frosting; add more if needed.
Maple extract: 2 tsp maple extract for authentic maple flavor.
Powdered sugar: 2 cups powdered sugar to create a smooth, spreadable frosting.
How to make Oatmeal Pumpkin Sandwich Cookies
Prep
Preheat the oven to 375°F. Prepare a baking sheet by spraying with non-stick spray or lining with parchment paper or a silicone mat.
Dough
In a large bowl, cream the shortening with the brown and white sugars using an electric mixer. Beat in the eggs, vanilla, and pumpkin puree until combined. Add the cloves, nutmeg, ginger, cinnamon, and salt, and mix to combine. Stir in the baking powder, baking soda, and flour, then fold in the quick oats until the dough is uniform.
Tip: If you prefer, substitute 1 tsp pumpkin pie spice for the cloves, nutmeg, and ginger.
Bake
Drop dough by spoonfuls onto the prepared baking sheet, spacing the cookies apart. Bake for about 10 minutes. The recipe yields roughly 20–24 cookies (about 10–12 sandwiches). Allow the cookies to cool completely before assembling.
Buttercream frosting and assembly
Whisk together the melted butter, milk, maple extract, and powdered sugar in a medium bowl. Adjust milk or powdered sugar to reach a spreadable consistency. Spread a spoonful of frosting on the underside of one cookie, then sandwich with another cookie. Let the assembled cookies set for 10–15 minutes before serving.
Oatmeal Pumpkin Sandwich Cookies
Can the oatmeal pumpkin sandwich cookies be made gluten-free?
Yes. Use certified gluten-free oats and a gluten-free all-purpose flour blend in place of regular flour. If your blend doesn’t include a binder, add a small amount of xanthan gum for improved texture. All other ingredients generally remain the same.
Are there any variations for those with nut allergies?
These cookies are easy to adapt for nut allergies. Omit any nuts or replace them with seeds such as pumpkin or sunflower seeds. Always check ingredient labels—especially for pumpkin puree, extracts, and spices—to ensure there is no cross-contamination with nuts.
How long are pumpkin oatmeal cookie sandwiches good for?
Store finished cookies in an airtight container in the refrigerator for up to 5 days. Because of the buttercream filling, chilling helps them hold their shape. Place parchment between layers to prevent sticking.
Serving Suggestions for Pumpkin Sandwich Cookies
These oatmeal pumpkin sandwich cookies work well for many occasions:
- Offer as an afternoon snack with cold milk or a warm cup of tea.
- Pair with pumpkin spice lattes or hot apple cider at fall gatherings.
- Make an indulgent dessert by sandwiching a scoop of vanilla ice cream between two cookies for a seasonal ice cream sandwich.
- Package in decorative tins for gifts—great for neighbors, teachers, or coworkers during autumn.
- Add them to a fall dessert board alongside caramel apples, candied nuts, and other seasonal sweets.
More pumpkin-flavored inspiration
- Glazed pumpkin oatmeal cookies
- Pumpkin snickerdoodle cookie bars
- Pumpkin cheesecake ginger cookies
- Pumpkin oatmeal chocolate chip cookies
- Iced pumpkin cookies
- Apple pumpkin oatmeal cookies
- Pumpkin snickerdoodles
- Soft pumpkin gingersnap cookies
- White chocolate chip pumpkin oatmeal cookies
- Frosted pumpkin ginger cookies
- Orange pumpkin cookies
- Iced cinnamon pumpkin cookies
- Pumpkin pudding cookies
Oatmeal Pumpkin Sandwich Cookies offer a satisfying combination of texture and seasonal flavor, finished with a sweet maple buttercream that brings the taste of cozy autumn afternoons to every bite.
